Description
This Crockpot chili mac and cheese recipe combines two comfort food favorites into one delicious, hearty dish. Made with ground beef, beans, tomatoes, spices, and cheesy macaroni, it's a simple slow cooker meal that’s perfect for busy weeknights. Just toss everything into your crockpot, and enjoy a flavorful, creamy dinner that the whole family will love!
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 3 cups beef broth
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Optional toppings: sour cream, green onions, jalapeños, or extra cheese
Instructions
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes, until softened.
- Transfer the beef mixture to the crockpot. Add kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, cayenne pepper, and beef broth.
- Stir to combine. Cover and cook on low for 4-5 hours.
- After cooking, stir in the uncooked macaroni. Cover and cook for an additional 20-25 minutes, or until the pasta is tender.
- Stir in the shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Serve hot with optional toppings like sour cream, green onions, or jalapeños.
Notes
- For a creamier mac and cheese, stir in 1/2 cup of milk or heavy cream along with the cheese.
- You can substitute ground turkey or omit the meat entirely for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 980 mg